thai peanut chicken salad

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This past weekend was one of those great spring weekends that leaves you feeling both refreshed and emotionally fulfilled from all of the happenings with friends and family.

Friday night was spent at a friends house for a quiet but goofy night of beer, grilling, and card games. Saturday we woke up in our sun soaked room (which I’m trying to keep in an all-white palette situation and it’s so so dreamy on weekend mornings) and promptly went for a quick but painful run with the dog. We walked to our new favorite coffee shop (bull run for you Minneapolites) and chowed down on two eggs, bacon and pancakes alongside our iced lattes. Then we went to THE BEST off leash dog park in all of the world and let Kennedy run and play and sniff and swim and chew sticks and it was sunny and glorious and the three of us were so happy. Little nap in the sun, popcorn, movie and wine and our Saturday was complete.

I’m sure you saw on Instagram that I made breakfast for my mom Sunday morning and then spent the rest of the day in the sun AGAIN! So lucky. One delicious and super filling meal at 4bells in Loring Park later and my weekend was complete.

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Good summer weekends are just magic.

And so is this salad! I should probs shut up about my damn weekend and fill you in on this super easy and flavorful salad!

It’s got my new favorite ingredient in it: miso! I’m going to use it a LOT through out the summer so buy some now so you can keep up on new recipes. I found it easily at Cub in the international foods aisle so based on that fact alone you should have no problem finding this $5-ish dollar paste just about anywhere.

sidesprinkle

thai peanut chicken salad

makes 2 lunch sized servings.

  • 4 cups romaine lettuce, chopped
  • 3 cups shredded rotisserie chicken or baked chicken breast
  • 1 cup shredded carrots
  • 2 tablespoons peanuts
  • 2 tablespoons scallions, chopped
  • 2 tablespoons roughly torn cilantro

sriracha miso dressing

  • 1/2 cup plain yogurt
  • 2 tablespoons miso paste
  • 2 tablespoons peanut butter
  • 2 tablespoons lime juice
  • 2-3 teaspoons Sriracha, depending on your preferred spice level
  1. Puree all of the dressing ingredients in a food processor until combined, about 30 seconds.
  2. In a medium bowl toss shredded chicken with dressing, set aside.
  3. Assemble salad: lettuce, carrots, peanuts, scallions, cilantro and then the dressed chicken on top.

note: you can also skip step 2 and dress the entire salad with the sriracha miso dressing.

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sweets for your sweetie

 vegan chocolate peanut butter dessert dip // kitchenblend

This year for Valentine’s Day, anything would be better than last year. Dayne and I were both sick with a killer cold and we had just gotten off of work on a Friday after a long week. So, instead of the whole red rose, dinner reservation crap we hauled our TV into the bedroom (I have a weird rule about having a TV in there), ordered the biggest pepperoni and green pepper pizza from Red Savoy’s, put on a gory movie and fell asleep with pizza in our hands, boogery kleenex everywhere and bowls of melting ice cream next to us.

Wait, what the hell? That sounds like a damn dream right now.

For whatever stupid reason, I can see myself remembering that one as like the most romantic Valentine’s Day because I think we even fell asleep holding hands. I mean, gross. We haven’t made reservations for dinner yet, so Saturday is already shaping up to be a repeat of 2014; minus the boogers.

vegan chocolate peanut butter dessert dip // kitchenblend

vegan chocolate peanut butter dessert dip // kitchenblend

vegan chocolate peanut butter dessert dip // kitchenblend

I’d also like to give a shout out to my sister who, after seeing my latest donut post, promptly texted me, “can you post a donut recipe with gluten?” and added “just a request for the pro-gluten nation.” I’m sorry if this dessert is too gluten free for you, Megan, it was a mistake. If you want to go against the grain (pun, totally intended) I’ll let you do regular milk and you could even melt some chocolate chips in instead of the cocoa powder. Not that those ingredients even have gluten, this recipe is just naturally gluten-free, but I digress.

vegan chocolate peanut butter dessert dip // kitchenblend

 choco-peanut butter vegan dessert dip

  • 1/3 cup peanut butter
  • 3/4 cup almond milk
  • 3 tablespoons maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons 100% cocoa powder
  • pinch salt

[Combine all ingredients into a blender or food processor and pulse until smooth.]

[To make the drizzle – combine all ingredients minus the cocoa powder into a blender or food processor. Pulse until smooth. Pour off a small amount into a bowl and then add cocoa powder to the blender and pulse until combined. Use a spoon to create the different colored drizzle.]

Serve with any kind of fruit you’d like!

  1. strawberries
  2. bananas
  3. apple slices
  4. pineapple
  5. bites of angel food cake
  6. mandarin orange slices, etc.

kitchenblend turns two!

gluten free elvis donuts // kitchenblend

If some of you can remember, kitchenblend started out as we. My other half, Dayne slowly started disappearing from the creative process (due to my very picky nature) and was basically gone by this post. Not that he isn’t still involved, it’s just in different ways! He is  by far the best taste-tester and cheerleader I could have asked for. Every time I prepare a meal that I feel isn’t anything special, he always says after the first bite: “oh god blog material, for sure .. did you take pictures of this?” He’s the sweetest – and to be honest, this blog would not have ever happened without his idea (and camera) one cold and boring January day.

I’m so happy with my progress thus far and I’m very excited to push myself to keep creating new, beautiful recipes for you all and to see where this brand takes me. I’m very humbled that people from around the world stop by to check out my recipes, everyday. Cheers to two years, kitchenblend!

gluten free elvis donuts // kitchenblend

kitchenblend turns two // gluten free elvis donuts

kitchenblend turns two!

gluten free elvis donuts // kitchenblend

gluten free elvis donuts with bacon, bananas and peanut butter frosting

  • 1 1/4 cup almond flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 3 strips bacon, cooked
  • 2 eggs
  • 1 ripe banana
  • 1/2 cup coconut oil
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla extract

[Preheat oven to 350 degrees. In a food processor add flour, salt, baking soda, nutmeg and cinnamon. Blend ingredients into a finer consistency, about 30 seconds or so. In a medium sized bowl, mash banana until soft. Add eggs, coconut oil, honey, and vanilla extract and stir until combined. Add to flour mixture in the blender and blend until batter is very smooth, about 90 seconds. Chop up bacon into small pieces and add 2/3 of it to the batter. Pulse two or three times to incorporate bacon. Set left-over bacon aside to sprinkle on top of donuts.]

[Spray donut mold with cooking oil or coconut oil to avoid sticking. Pour batter into donut mold two-thirds full. Bake for 12 minutes ONLY, if overcooked they will be dry. Stick a toothpick in the center and if it’s clean, they are finished.]

[Remove from oven and let cool for fifteen minutes. Frost with peanut butter frosting and sprinkle with left over bacon crumbles. Cheers a happy second birthday to kitchenblend and enjoy!!]

peanut butter frosting

  • 1/2 cup powered sugar
  • 1/2 cup smooth peanut butter
  • 4 tablespoons unsalted butter, room temperature
  • 3/4 vanilla extract
  • 1/4 teaspoon salt
  • 1/3 cup heavy cream

[Depending on what toys you have in your kitchen, you can do this process in several ways. I used a food processor with plastic blade, you can use a hand held electric blender or a KitchenAid type blender.]

[Place sugar, peanut butter, butter, vanilla extract and salt into whatever apparatus you are using and blend on medium until everything is smooth and incorporated. Add heavy cream and whip on high until mixture is light and fluffy. Spread on cooled donuts.]